TOASTED PECAN ICE CREAM

By akselden

Ingredients

• 1 1/2 C. pecan pieces
• 3 C. whole milk
• 1 cinnamon stick
• 1/2 vanilla bean, split and scraped
• 1 C. granulated sugar, divided
• 6 egg yolks
• 1/2 C. sour cream
• 1/2 T. whiskey

Preparation

Step 1

1. Preheat oven to 350°. Toast pecans until golden, 6-8 minutes.

2. In small saucepan bring milk, cinnamon stick and vanilla bean to boil. Remove from heat, add toasted pecans and let rest for at least 10 minutes.

3. Meanwhile, prepare ice bath by placing small bowl with strainer in large bowl filled with ice.

4. Whisk 1/2 C. sugar and egg yolks together until lemony. Bring milk mixture and remaining sugar back to boil. Remove from heat and pour 1/3 of hot milk into egg yolks, whisking thoroughly. Return milk-egg mixture to stove and cook over medium heat, stirring continuously with rubber spatula until slightly thick, about 3 minutes.

5. Pour mixture through fine strainer into bowl in ice bath. Whisk in sour cream and whiskey. When mixture is cool, process in ice cream machine according to manufacturer's instructions.